Please use this identifier to cite or link to this item: https://hdl.handle.net/11147/11221
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dc.contributor.authorBoyacı, Derya-
dc.contributor.authorBarış Kavur, Pelin-
dc.contributor.authorGüleç, Şükrü-
dc.contributor.authorYemenicioğlu, Ahmet-
dc.date.accessioned2021-11-06T09:23:34Z-
dc.date.available2021-11-06T09:23:34Z-
dc.date.issued2021-
dc.identifier.issn1330-9862-
dc.identifier.urihttp://doi.org/10.17113/ftb.59.03.21.7029-
dc.identifier.urihttps://hdl.handle.net/11147/11221-
dc.description.abstractResearch background. The use of gel-based systems as a novel method for the delivery of natural antimicrobial, antioxidant and bioactive compounds is a developing innovative solution for the food industry. This research aims to develop multifunctional active edible gels based on gelatine and its composites with improved mechanical properties. Experimental approach. Antilisterial and bioactive composite gels showing different physical and active properties from classical gelatine gel were developed by loading lysozyme and green tea extract into gelatine/starch and gelatine/wax composite gels. Mechanical properties, swelling profiles, colour, release profiles, and antimicrobial and bioactive properties of the gels were characterised. Results and conclusions. Gelatine/wax gels showed 1.3-to 2.1-fold higher firmness and cutting strength than gelatine and gelatine/starch composite gels that had similar firmness and cutting strengths. Work to shear of both composite gels was 1.4-to 1.9-fold higher than that of gelatine gel. The gelatine/starch gel showed the highest water absorption capacity. Green tea extract reduced soluble lysozyme in all gels, but composite gels contained higher amount of soluble lysozyme than gelatine gel. All the gels with lysozyme inhibited Listeria innocua growth in the broth media, while green tea extract showed antilisterial activity only in gelatine/wax gels. Gels with green tea extract showed antioxidant, antidiabetic (?-glucosidase and ?-amylase inhibition), antihypertensive (angiotensin-converting enzyme inhibition) and antiproliferative activities (on Caco-2 human colon carcinoma cells). However, gelatine and gelatine/wax gels showed the highest antioxidant and antidiabetic activity. The gelatine/wax gels prevented phenolic browning, while green tea extract in other gels showed moderate or extensive browning. Novelty and scientific contribution. This work clearly showed the possibility of improving mechanical properties and modifying water absorption and controlled release profiles of gelatine gels using gelatine/starch and gelatine/wax composites. The novel composite gels reduced browning of incorporated polyphenols and showed antilisterial and bioactive properties. © 2021, University of Zagreb. All rights reserved.en_US
dc.description.sponsorshipThis work was funded by the research foundation of the Izmir Institute of Technology (project title: Development of novel antimicrobial, antioxidant and bioactive edible gels intended for food preservation and promotion of human health, no. 2013-IYTE-07).en_US
dc.language.isoenen_US
dc.publisherUniversity of Zagreben_US
dc.relation.ispartofFood Technology and Biotechnologyen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectCandelilla waxen_US
dc.subjectComposite gelen_US
dc.subjectGelatine gelen_US
dc.subjectGreen tea extracten_US
dc.subjectLysozymeen_US
dc.subjectRice starchen_US
dc.titlePhysicochemical and active properties of gelatine-based composite gels loaded with lysozyme and green tea polyphenolsen_US
dc.typeArticleen_US
dc.departmentİzmir Institute of Technology. Food Engineeringen_US
dc.identifier.volume59en_US
dc.identifier.issue3en_US
dc.identifier.startpage337en_US
dc.identifier.endpage348en_US
dc.identifier.wosWOS:000724733200001en_US
dc.identifier.scopus2-s2.0-85117371140en_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.identifier.doi10.17113/ftb.59.03.21.7029-
dc.identifier.pmid34759765en_US
dc.identifier.wosqualityQ3-
dc.identifier.scopusqualityQ1-
item.grantfulltextopen-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
item.cerifentitytypePublications-
item.openairetypeArticle-
item.languageiso639-1en-
item.fulltextWith Fulltext-
crisitem.author.dept03.08. Department of Food Engineering-
crisitem.author.dept03.08. Department of Food Engineering-
Appears in Collections:Food Engineering / Gıda Mühendisliği
PubMed İndeksli Yayınlar Koleksiyonu / PubMed Indexed Publications Collection
Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection
WoS İndeksli Yayınlar Koleksiyonu / WoS Indexed Publications Collection
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